Introduction

I use a food processor, so I shred all my veggies...if you don't have one, cube the veggies. You will just have to increase the simmer time by 10-15 minutes. If you must, you may peel the carrots, apples, and potato...but I don't.

The spices and the balsamic vinegar are key to keeping this recipe low sodium, low fat and really tasty. I like a thick soup, so I simmer it down after pureeing, but you have to be careful not to burn the reduced soup.

This soup is packed with potassium, Vitamin A, and a massive amount of other vitamins.

Serve with a sprinkle of chopped nuts or parmesan cheese.
I use a food processor, so I shred all my veggies...if you don't have one, cube the veggies. You will just have to increase the simmer time by 10-15 minutes. If you must, you may peel the carrots, apples, and potato...but I don't.

The spices and the balsamic vinegar are key to keeping this recipe low sodium, low fat and really tasty. I like a thick soup, so I simmer it down after pureeing, but you have to be careful not to burn the reduced soup.

This soup is packed with potassium, Vitamin A, and a massive amount of other vitamins.

Directions

Add onion, butternut squash, carrots, apples, sweet potato, bacon bits, garlic and red pepper flakes to a large pot and just barely cover the veggies with water. Bring to a simmer and cook for 30-40 minutes (until veggies are very tender).

Add the rest of the spices and the vinegar and puree soup using a stick blender or a regular blender (be CAREFUL blending hot liquids in a stand-up blender...never fill it more than 1/2 full and cover the top with a kitchen towel before hitting the start button...blend soup on its LOWEST setting).

Simmer the soup over low heat, stirring often, if you want it to be thicker.